Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You can substitute 2 tablespoons vanilla extract for the bean, but the flavor will suffer. You can find vanilla beans in your supermarket's spice section.

Jim Fobel
Recipe by Cooking Light June 1999

Gallery

Credit: Randy Mayor; Styling: Fonda Shaia

Recipe Summary test

Yield:
1 3/4 cups (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.

    Advertisement
  • Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

  • Note: Crème Anglaise can be stored in the refrigerator for up to 3 days.

Nutrition Facts

97 calories; calories from fat 33%; fat 3.6g; saturated fat 1.3g; mono fat 1.3g; poly fat 0.4g; protein 3.6g; carbohydrates 12.6g; cholesterol 127mg; iron 0.4mg; sodium 35mg; calcium 88mg.
Advertisement